avgolemono

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English

Avgolemono soup (foreground)
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Etymology

From Greek αυγολέμονο (avgolémono), from αυγό (avgó, “egg”) + λεμόνι (lemóni, “lemon”).

Pronunciation

  • IPA(key): /ˌɑv.ɡoʊˈlɛm.ə.noʊ/

Noun

avgolemono (usually uncountable, plural avgolemonos)

  1. Any of a family of Mediterranean sauces and soups made with egg and lemon juice mixed with broth.
    • 2009, Margaret Fulton, Avgolemono: Margaret Fulton's Encyclopedia of Food and Cookery, page 17:
      Fish may be poached and the liquor used to make an avgolemono sauce.
    • 2010, Hallie Harron, Not Your Mother's Fondue‎:
      In Greece, avgolemono sauce is used in many recipes and is also made into a soup.
    • 2011, Lynn Alley, 50 Simple Soups for the Slow Cooker‎:
      Avgolemono is a traditional Greek chicken and lemon soup that rarely contains anything but chicken, lemon, eggs, and sometimes rice or onion.

Translations

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